Preheat oven to 225°F. Line a large shallow baking pan
with foil.
In a bowl, combine egg white and water; beat until foamy.
Add walnuts and toss to coat. Pour the mixture into a
strainer and let drain for 2 to 3 minutes.
Combine sugar, cinnamon and allspice in a plastic or paper
bag; shake to mix. Add the walnuts; hold the bag shut and
shake vigorously to coat the nuts. Spread the nuts in one
layer in the baking pan.
Bake for 1 hour, stirring every 15 minutes.
Remove from the oven and let cool completely, stirring
occasionally and breaking the nuts apart if they are stuck
together. Don’t worry if they stick to the foil—it’s easy to
peel them off. Store in a tightly capped jar. Makes 2 cups.